Description
A refreshing and vibrant Peach Salad with Avocado combining mixed greens, basil, creamy goat cheese, crunchy walnuts and pumpkin seeds, topped with juicy peaches and avocado slices. Finished with a homemade balsamic vinaigrette sweetened with maple syrup or honey, this salad is perfect for a light, flavorful meal or side dish.
Ingredients
Scale
Salad
- 10-12 oz. mixed greens (spinach, or arugula)
- ¼ cup basil (chiffonade)
- 4 oz. goat cheese
- ½ cup red onion (thinly sliced)
- ½ cup walnuts (toasted)
- ¼ cup pumpkin seeds (roasted and salted)
- 1 lb. peaches (sliced)
- 1 large avocado (or 2 small, sliced)
- Salt, to taste
- Black Pepper, to taste
Dressing
- ½ cup oil (avocado or olive oil)
- â…“ cup balsamic vinegar (high quality)
- ¼ cup maple syrup or honey
- Pinch of salt
Instructions
- Prepare the Salad Base: Add the mixed greens, chiffonade basil, goat cheese, thinly sliced red onion, toasted walnuts, and roasted salted pumpkin seeds into a large bowl. Once combined, cover and store in the refrigerator for up to 24 hours to maintain freshness until ready to serve.
- Make the Dressing: In a mason jar or a blender, combine the oil, balsamic vinegar, maple syrup (or honey), and a pinch of salt. Shake vigorously or blend until the dressing is well emulsified and smooth. Keep the dressing at room temperature until you are ready to serve the salad.
- Assemble and Serve: Just before serving, add the sliced peaches and avocado to the salad bowl. Pour the prepared dressing over the salad according to your preference for coating. Toss gently but thoroughly until all ingredients are evenly mixed and dressed. Adjust seasoning by adding salt and freshly ground black pepper to taste. Serve immediately for best flavor and texture.
Notes
- The salad base can be prepared and refrigerated up to 24 hours in advance, making it ideal for meal prepping or entertaining.
- Use ripe, juicy peaches and perfectly ripe avocado for optimal flavor and texture.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Roasted and salted pumpkin seeds add a nice crunch and flavor contrast; they can be store-bought or prepared at home.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative or omit it entirely.
- The dressing keeps well at room temperature for several hours but should be refrigerated if stored longer; shake or whisk before use.
- If peaches are not in season, ripe nectarines or mangoes can be used as a substitute.
